Fruit-Swirled Ice Cream

Choose any frozen fruit to swirl into homemade ice cream for a special summer treat.

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Ingredients

Yields:
12

Cal/Serv:
257

3/4 lb.
frozen fruit

2 c.
heavy cream

1
carton sweetened condensed milk

1 1/2 tsp.
pure vanilla extract

Directions

Prep Time:
0:15

Total Time:
0:15

Cut strawberries, nectarines, and peaches into pieces. In a food processor, purée the fruit. Strain through a fine sieve, if desired. (You should have about 1 cup of purée.)

Using an electric mixer on high speed, beat the heavy cream, condensed milk, and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes. Fold in half the fruit purée until combined. Spoon remaining purée over the cream mixture and fold, leaving streaks to create swirls.

In a food processor or blender, purée the raspberries, any juices, and the sugar until smooth. Strain through a fine sieve. Cover and refrigerate the sauce until ready to serve or for up to 5 days.

Transfer the mixture to a loaf pan or freezer-safe container. Gently tap the pan to distribute the mixture and get rid of air bubbles (spreading will destroy swirls). Cover and freeze until firm, at least 8 hours and up to 2 weeks.

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